Make the Cake:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang. Grease lightly.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs and sugar for 3–4 minutes until pale and fluffy.
4. Stir in vanilla extract, vinegar, and red food coloring.
5. Add the dry ingredients alternately with milk, mixing gently until just combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 10–12 minutes, or until the cake springs back when touched.

Roll the Cake:

8. While the cake is still warm, dust a clean kitchen towel with powdered sugar.
9. Carefully turn the cake onto the towel and peel off the parchment paper.
10. Starting from the short side, gently roll the cake up with the towel and let it cool completely.

Make the Cream Cheese Filling:

11. In a bowl, beat the cream cheese and butter until smooth.
12. Gradually add powdered sugar and vanilla extract, beating until creamy.

Assemble the Cake Roll:

13. Carefully unroll the cooled cake and spread the filling evenly over it.
14. Re-roll the cake without the towel, then wrap it in plastic wrap. Refrigerate for at least 1 hour.

Finish & Serve:

15. Dust with powdered sugar or drizzle with melted white chocolate before serving. Slice and enjoy!